4 T canola oil
4 boneless, skinless chicken breasts, thawed and sliced in strips
1 t. salt
1/4 t. pepper
1 c. water chestnuts, chopped
1 c. mushrooms, sliced finely
1 medium vidalia onion, chopped finely
1 t. minced garlic
8 large pieces lettuce, your favorite kind
1/2 c. sugar
1 c. water plus 4 t. separated
8 T. soy sauce, separated
4 T. brown sugar
4 T rice vinegar plus 1 t., separated
4 T. ketchup
2 T. lemon juice
1/4 t. sesame oil
2 T. hot mustard
3 t. garlic and red chili paste
Heat oil over medium high heat in a wok or large frying pan. Sauté onion garlic, mushrooms and water chestnuts for 5 minutes. Remove to a bowl, retaining oil in the pan. Sauté chicken strips for 10 minutes or until golden brown on both sides and thoroughly cooked inside. Remove and when slightly cool, cut into smaller pieces. Add to onion mixture.
In a separate bowl, mix together 4 tablespoons soy sauce, 4 T. brown sugar and 1 t. rice vinegar.
Blend into chicken mixture. Return mixture to pan and heat through over medium low heat for about 5 minutes. Spoon this mixture evenly into lettuce pieces, rolling them up like a burrito.
In a pyrex measuring dish, heat 1 c. water in the microwave for 2 minutes. Blend in 1/2 c. sugar. Add 4 T. soy sauce, 4 T. rice vinegar, 4 T. ketchup, 2 T. lemon juice and 1/4 t. sesame oil. Blend thoroughly. In a separate bowl, blend 2 T. hot mustard and 4 T. water. Add this mixture and 3 t. garlic and red chili paste to pyrex dish. Refrigerate for 30 minutes before serving.
Serve lettuce wraps on a plate with sauce in a small dish in the middle with a spoon. You may dip it or cover the lettuce with this sauce. Enjoy!!
garlic and red chili paste
Approximate Cost: $8.97